May 21, 2012

Pat's Chicken & Wild Rice Casserole

This casserole was so good and so easy. I had no idea you could buy a box of quick-cooking wild rice. What was I thinking all of those times using the regular wild rice that takes forever to cook? I have already tried a few other chicken and wild rice casseroles (Paula Deen's Chicken and Wild Rice and Cheesy Chicken and Wild Rice), but I like this Pat's version best.

I chose to make this the same night I was serving it and I had it ready in no time, but you could prepare this a day ahead of time and bake it just before serving. I used one large Costco chicken breast (seasoned with salt, pepper and Italian seasoning) that I had baked earlier and I sauteed the celery and onion while the rice cooked. Then, I mixed everything together and that was it!

This casserole made me feel like it was a cozy Fall afternoon, because it honestly reminded me of the flavor of turkey and stuffing at Thanksgiving. Very comforting. I really think your whole family will enjoy this one.

**Update (10/20/12) - I have made this multiple times and we love it! It has become a family favorite recipe. **

Preheat oven to 350 degrees. Prepare rice according to package directions, using broth instead of water and 2 Tablespoons butter. In a skillet over medium heat, saute celery and onion in remaining 2 Tablespoons butter until crisp-tender. In a large bowl, combine cooked rice with chicken, celery mixture, soup and sour cream. Transfer to a greased 9''x13'' baking pan. Bake, uncovered, for 30 minutes or until hot and bubbly. Top with crushed potato chips, if desired. Serves 6-8.